Knowing the right time to harvest your onions makes all the difference. This guide will show you exactly how to know when to pick onions for the best flavor and storage life. Picking them at their peak ensures they are perfectly ripe and ready for your kitchen.
If you harvest too early, the bulbs will be small. If you wait too long, they might not store well. The good news is that onions give you clear signals. You just need to know what to look for in the leaves, the necks, and the bulbs themselves.
How to Know When to Pick Onions
This is the main event. Perfectly ripe onions show a combination of signs above and below the soil. Don’t rely on just one clue; look for at least two or three of these signals together.
The Top Signs Your Onions Are Ready
Watch for these changes in the green part of the plant. They are your first and most obvious hints.
- Falling Over Tops: About 80-90% of your onion tops will naturally flop over at the neck. This is the plant’s way of saying it’s done growing.
- Yellowing and Browning Leaves: The green leaves will start to turn yellow, then brown, beginning at the tips and moving down. This means the plant is diverting its last energy into the bulb.
- Softening Necks: The neck of the onion (where the leaves meet the bulb) will become soft and bend easily. A firm, upright neck means it’s still growing.
The Bulb’s Size and Color
While the tops tell a story, the bulb has the final say. You can gently check without fully pulling them up.
- Size Check: Gently move the soil away from the shoulders of a few bulbs. They should have reached a size appropriate for their variety. If they look nice and plump, they’re likely ready.
- Papery Skin: The outer skin of the bulb will start to develop a papery, dry texture. It might also take on a more consistent color, whether that’s gold, red, or white.
Timing Based on Your Onion Type
Not all onions mature at the same time. The type you planted gives you a general timeline.
- Short-Day Onions: These form bulbs with 10-12 hours of daylight. They are typically planted in fall/winter in the South and harvested in early to mid-summer.
- Long-Day Onions: These need 14-16 hours of daylight and are best for northern gardens. They are usually planted in spring and harvested in late summer.
- Day-Neutral Onions: These are flexible and form bulbs with 12-14 hours of sun. They can be grown in many regions and are often ready in mid-summer.
Always check your seed packet for the “days to maturity” estimate. It’s a helpful starting point, but always trust the plant’s visual signs over the calendar.
Step-by-Step Harvesting for Best Results
Once you see the signs, it’s time to act. Follow these steps for a successful harvest.
- Choose the Right Day: Pick a dry, sunny day. Harvesting in wet conditions can invite rot during curing.
- Loosen the Soil: Gently use a garden fork to loosen the soil around the bulbs. This prevents damage if you need to tug a bit.
- Lift, Don’t Pull: Carefully lift the onions out of the ground. Avoid yanking them by the tops, as this can bruise the bulb or break the tops off prematurely.
- Handle with Care: Place them gently in a crate or basket. Any bruises or cuts will make them spoil faster in storage.
What If My Onions Flower?
If an onion sends up a tall flower stalk (called “bolting”), it’s diverted energy from the bulb. The bulb is still edible, but it won’t grow larger and won’t store well. Harvest bolted onions immediately and plan to use them first.
The Critical Curing Process
Curing is not optional for storage onions. This process dries the outer layers and the neck, sealing the bulb for long-term keeping.
- Lay Them Out: Spread your onions in a single layer in a warm, dry, well-ventilated spot out of direct sun. A covered porch, garage, or shed is perfect.
- Let Air Flow: Ensure good air circulation around each bulb. You can use fans in a stuffy area.
- Wait for the Change: Curing takes about 2-4 weeks. The onions are ready when the necks are completely tight and dry, and the outer skin is papery and rustles. The roots will also be dry and wiry.
Never skip curing if you want your onions to last through the winter. It’s the key to locking in that freshness.
How to Store Your Cured Onions
Proper storage keeps your harvest usable for months. Here’s how to do it right.
- Check Each One: Before storing, feel each onion. It should be rock hard. Any soft spots or thick, green necks mean use that one now.
- Choose a Cool, Dry, Dark Place: Ideal conditions are around 35-40°F with 65-70% humidity. A basement, root cellar, or unheated garage often works.
- Use the Right Container: Store them in mesh bags, old pantyhose, or a well-ventilated crate. Never use airtight plastic bags, as this causes moisture and rot.
- Check Regularly: Every few weeks, look through your stash. Remove any onions that are starting to soften or sprout to prevent them from spoiling others.
Common Harvesting Mistakes to Avoid
Even experienced gardeners can make a few errors. Here’s what to watch out for.
- Harvesting Too Early: Patience is key. Let most of the tops fall over naturally for the best bulb development.
- Leaving Them in Wet Soil: Once the tops have fallen, if you get a lot of rain, harvest soon. Sitting in soggy soil can cause the bulbs to rot or re-root.
- Damaging During Harvest: Be gentle. Use a tool to loosen the soil and avoid puncturing the bulbs with your fork or shovel.
- Skipping the Cure: Trying to store onions with green, moist necks is a recipe for disappointment. They will almost certainly rot.
FAQ: Your Onion Harvest Questions Answered
Can you eat onions right after harvest?
Absolutely! Fresh, uncured onions are called “fresh” onions and are perfectly delicious. They have a juicier, milder flavor. Just know they will only last a week or two on the counter, so eat them first.
What if my onion tops haven’t fallen over?
If it’s late in the season and frost is coming, you can gently bend the tops over yourself. This signals to the plant to start shutting down. Some gardeners also do this if heavy rain is forcasted to speed things up a bit.
How long do cured onions last?
Properly cured and stored onions from a good storage variety can last 6-12 months. Sweet onions (like Vidalias) have a shorter shelf life, usually 1-3 months, even when cured well.
Why are my onions so small?
Small bulbs can be caused by crowded planting, inconsistent watering, poor soil nutrition, or simply harvesting too early. Onions need space, steady moisture, and plenty of nutrients to reach there full size.
Can I use the green tops?
Yes, you can use the green leaves while they are still fresh and green, similar to scallions. Once they start to yellow and brown for harvest, they are usually to tough to enjoy.
Harvesting onions at the perfect moment is a rewarding skill. By watching for the falling tops, the papery skin, and the soft neck, you’ll confidently pull your onions at there peak. Remember, the extra time spent on proper curing and storage is what turns a good harvest into a kitchen staple that lasts for many months. Your future self will thank you when you’re adding homegrown flavor to soups and stews all winter long.